Oroshi Soba with Daikon

Ingredients

• 200 grams Dried soba noodles
• 300 grams Daikon radish
• 0.5 cup Ponzu sauce
• 0.25 cup Tsuyu (soba dipping sauce base)
• 2 stalks Green onions, thinly sliced
• 1 handful Katsuobushi (bonito flakes)(optional)
• 1 tablespoon Shredded nori seaweed
• 1 teaspoon Wasabi paste(optional)
• 2 cups Ice cubes
• 1 teaspoon Toasted sesame seeds(optional)

Instructions

1. 1

   Bring a large pot of water to a boil and cook the soba noodles according to the package instructions, usually about 4-5 minutes.

2. 2

   While the noodles cook, peel the daikon radish and grate it using a fine grater into a bowl.

3. 3

   Lightly squeeze the grated daikon to remove excess bitter liquid, but keep it moist enough to form a soft mound.

4. 4

   Drain the cooked noodles and immediately plunge them into a bowl of ice water to stop the cooking and ensure a firm texture.

5. 5

   Vigorously rub the noodles under cold running water to remove excess starch, then drain thoroughly.

6. 6

   Divide the noodles into two chilled bowls and top each with a generous mountain of the grated daikon.

7. 7

   Mix the ponzu and tsuyu together, then pour the mixture over the noodles and radish.

8. 8

   Garnish with sliced green onions, nori, bonito flakes, and a small dab of wasabi on the side.